Cinderella’s Castle Crock Pot Cassoulet

Posted on January 17, 2011


My daughter has been asking to go to Cinderella’s Castle at Magic Kingdom since the first time we visited when she turned two.  Disney Dining allows you to make reservations for Cinderella’s Royal Table 180 days in advance.  So, I marked my calendar and set an alert to book our lunch reservation exactly 180 days from last Saturday for us to celebrate K’s fourth birthday.

The Vegetarian Cassoulet we were served for lunch was delicious.  The menu description reads, “Baked French-style casserole of cannelini and garbanzo beans topped with wild mushrooms, zucchini, shallots, tomatoes and herbs.”

Vegetarian Cassoulet at Cinderella's Royal Table

I decided to replicate it last week using the crock pot.  You can use any veggies that you have on hand, so this makes for a great end of the week dish to use up any fresh produce left in your refrigerator.  We also enjoy any excuse for biscuits in our house, so I made a simple dough topping that cooks right on top in the crock pot.

Cinderella’s Castle Crock Pot Cassoulet:

In a crock pot add the following:

  • 3 cups water
  • 3 vegetable bouillon cubes

Any veggies you have on hand.  Here is what I used:

  • 1 bag baby carrots
  • 2 cups broccoli florets
  • 1/4 bag mustard greens
  • 1 1/2 zucchini, sliced
  • 4 stalks celery including green tops, cut into 3″ pieces
  • 1/4 red bell pepper, medium-size slices
  • 1 green bell pepper, medium-size slices
  • 1 eggplant, cubed
  • 3 scallions, sliced
  • 1 onion, sliced into half-moon shapes
  • 3 cloves garlic, minced
  • salt and pepper, according to taste

Cook on high 4 hours or until veggies are softened.  About 30 minutes before serving, add heaping tablespoons of biscuit dough.  I used my vegetable pot pie biscuit topping dough recipe.  Cook an additional 30 minutes or until biscuits are done.